Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Food Funct. 2018 Jun 20;9(6):3166-3172. doi: 10.1039/c8fo00482j.
Consumers are well-informed about food additives and it is likely that they prefer natural additives over their synthetic analogues. Antioxidants represent a major class of food preservatives, among which tocopherols stand out as one of the most important examples. Interestingly, these compounds are present in relevant amounts in the mycelia of in vitro cultured mushrooms. Accordingly, the mycelia from Ganoderma lucidum, Pleurotus ostreatus and Pleurotus eryngii were used as alternative sources of tocopherols. These extracts were incorporated into different yogurt formulations, which were further compared among each other and with yogurts containing commercial α-tocopherol (E307), regarding their nutritional parameters, fatty acid profile and antioxidant activity. The proposed approach was validated as an effective functionalization strategy, particularly in the case of the G. lucidum mycelium, which showed the highest antioxidant potential, most likely as a result of its tocopherol profile. Furthermore, yogurts prepared with each mycelium extract allowed maintaining the nutritional properties observed in the "blank" yogurt formulation.
消费者对食品添加剂有充分的了解，他们可能更喜欢天然添加剂而不是合成类似物。抗氧化剂是食品防腐剂的主要类别之一，其中生育酚是最重要的例子之一。有趣的是，这些化合物在体外培养蘑菇的菌丝体中以相关的量存在。因此，使用灵芝、平菇和杏鲍菇的菌丝体作为生育酚的替代来源。将这些提取物掺入不同的酸奶配方中，然后将它们彼此之间以及与含有商业 α-生育酚 (E307) 的酸奶进行比较，比较它们的营养参数、脂肪酸谱和抗氧化活性。所提出的方法被验证为一种有效的功能化策略，特别是对于灵芝菌丝体，它表现出最高的抗氧化潜力，这很可能是由于其生育酚谱。此外，用每种菌丝体提取物制备的酸奶可以保持“空白”酸奶配方中观察到的营养特性。
